Buenos Dias ‘rita lovers. Today I bring you a recipe that has been a long time coming. (I realize the typical Mardi Gras drink of choice is a Hurricane, but those are a tad sweet for my taste, so I’m sticking to what I know.) This fantastic concoction won the Margarita Contest at Sarah’s house last October, and it has been dancing around my brain ever since. If I recall correctly, people actually fought over who got to drink the last of it.
I, of course, was above such petty bickering. Possibly because I may have been tipped off about which chip I needed to pull from the bag in order to land a slot as a judge. And you know what? I’m not sorry. Margaritas and me go way back, and it would have been a crime against tequila for me not to have been involved.
Anyway, Sarah was kind enough to get this recipe for us from her friend Pete Young, so you don’t even have to lie and cheat to get your hands on one.
6 shots tequila
2 shots Grand Marnier (or Gran Gala as Meeks suggested)
4 tbsp lime juice, freshly squeezed
2 shots simple syrup
- Make the simple syrup. (This simple syrup is unique for 2 reasons: (1) you use Splenda rather than sugar to make it, and (2) it’s 2 parts Splenda to 1 part water, meaning it will be sweeter than traditional simple syrups.)
To make this, simply boil water and add Splenda, stirring until dissolved and slightly thickened. (I’d probably do 2 cups Splenda and 1 cup water because you can hang on to the leftover syrup for a few weeks.)
- Mix together simple syrup and rest of the ingredients. Pour into salt-rimmed glass and bask in the goodness. (These proportions should make about 3 margaritas.)
The most time-consuming (but also most crucial) part of this recipe is juicing the limes, so you may want to buy a juicer, hunker down and get some done in advance if you’re serving these at a party. People will want seconds, so it pays to be totally juiced. Like The-Situation-juiced. GTL MVP!
Happy Fat Tuesday! I am sad to say that I am not blacked out in a tutu scouring the streets for coconuts/beads/booze/hand grenades right now. Instead I am in my office, working on powerpoint and holding very important conference calls.
Anyways, I am not a baker but thought it necessary to have a seasonal Mardi Gras king cake post today. For that I turned to dear friend Chef Courtney who brought this over to my Saints Superbowl 2010 party. This recipe may even be more semi-homemade than boozebag Sandra can handle. I have tasted it (actual photo attached), and it was delicious! If you want to be fancy and actually bake your king cake, I suggest using John Besh’s recipe. – ts
Chef Courtney says: This recipe is simple and dee-licious. Allows for more time drinking and catching beads.
5-6 cans Pillsbury cinnamon rolls
Icing & sprinkles
- Unroll all of the cinnamon rolls and braid them in a circle.
- Decorate with icing on the top and accent with gold, green and purple sprinkles!
- Add a baby or some change in there.
- Cook according to instructions, and you’re done!
Well everyone, it’s that time of year again – The Gras. No, not the shirtless-Stephen-Graw variety, but the Mardi Gras. In its honor, the Nums have decided to hit you with some quintessentially Nawlins seafood recipes. This is one that Dot has pulled out many times, and it’s so buttery and satisfying that we know you won’t be disappointed. (Come to think of it, someone may have said that about The Shirtless Graw before, but that’s neither here nor there…)
This recipe originally hails from the much-regaled Heart & Soul Junior League cookbook under the name “Baked Shrimp Douglas,” but that frankly sounds too proper for a day that’s characterized by beads and boobs, so we took it down to plain ole English. Laissez le bon temps roulez! (I know that’s French and therefore a bizarre choice to follow-up a sentence about “plain ole English,” but I may have had too many Hurricanes, so don’t you judge me.)
2 lbs fresh medium shrimp, peeled and deveined
1 cup (2 sticks) butter, melted
1/3 cup Worcestershire sauce
3 tbsp olive oil
1 tsp dried rosemary
1 tsp garlic salt
1/2 tsp salt
1/2 tsp celery salt
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp ground red pepper
1 clove garlic, minced
- Preheat oven to 350.
- Combine all ingredients and place in 13x9x2 baking dish.
- Bake uncovered for 20 minutes or until shrimp turn pink.
- Serve in ramekins with Caesar salad and crusty French bread for dipping. This sauce is fatty-goodness gold, so you’ll want to be able to sop up every bite.